Refrigerator Pickles

Ingredients

DILL PICKLE BRINE (For 4 32oz Mason Jars)
4 cups SOOC Premium White Balsamic Vinegar
4 cups Water
4 Tbsp Kosher Salt
½ cup Granulated Sugar
BREAD AND BUTTER BRINE (For 4 32oz Mason Jars)
2 cups SOOC Premium White Balsamic Vinegar
4 Tbsp Kosher Sea Salt
½ cup Brown Sugar
1 cup Apple Cider Vinegar
2 cups Granulated Sugar
DILL PICKLES ADD-INS
3 lbs Cucumbers, sliced in rounds or spears
1 bunch Dill
1 small bulb Garlic
1 Tbsp Mustard seed
1 Tbsp whole Black Peppercorns
1 large Shallot, sliced
FOR SPICY DILL PICKLES ADD-INS
3 lbs Cucumbers, sliced in rounds or spears
1 bunch Dill
1 small bulb Garlic
1 Tbsp Mustard seed
1 Tbsp whole Black Peppercorns
1 large Shallot, sliced
1 large Jalapeno, sliced
1 Tbsp Red Pepper Flakes
FOR BREAD AND BUTTER PICKLES ADD-INS
3 lbs Cucumbers, sliced in rounds or spears
1 Tbsp Celery seed
1 Tbsp Mustard Seed
1 Tbsp Turmeric
1 large White Onion, sliced

Directions

First, choose which kind of pickles you would like to make. Divide the add-in ingredients to the corresponding pickles among your 4 32oz jars.

Make the brine. Add the corresponding brine ingredients to a large pot and bring to a low boil. Turn off the heat, and pour the brine into each jar.

Seal each jar and set in the refrigerator for at least 48 hours before eating. Enjoy!!